Eggs a la Parmesan

Ingredients

• 4 eggs
• Some rounds of toast 4 inches in diameter
• Salt
• pepper
• cayenne
• 3 tablespoonfuls grated Parmesan cheese
• 1 oz. butter
• £ teaspoonful anchovy essence

Method

1. 1

   Work the anchovy essence into the butter, and with this butter the rounds of bread, which must be evenly toasted.

2. 2

   Poach the eggs neatly, drain on a towel, and dish one egg on each round of toast.

3. 3

   Season the cheese with salt, pepper, and cayenne, and thickly cover each egg; brown in front of the fire, in a quick oven, or under a gas grill.

4. 4

   Serve hot.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 41. The excerpt below is the record exactly as published.

EGGS A LA PARMESAN. 4 eggs Some rounds of toast 4 inches in diameter Salt, pepper, and cayenne 3 tablespoonfuls grated Par- mesan cheese 1 oz. butter £ teaspoonful anchovy essenoe

Cook this with the app: pantry check, scaling, and the assistant.